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Description

Chicken marinated in coconut curry then fried until crispy and succulent.

Ingredients

14 ounces, fluidCanned Coconut Milk

1 TablespoonPlus 2 Teaspoons Curry Powder, Divided

1 teaspoonSalt, Divided

8 wholeChicken Pieces

½ teaspoonsBlack Pepper

2 cupsAll-purpose Flour

Oil, For Frying

Preparation

Combine coconut milk, 1 tablespoon of curry powder and 1/2 teaspoon salt together in a bowl. Place chicken in the bowl and toss to coat. Cover and refrigerate for 8 hours or overnight.

Place remaining curry powder, salt, black pepper and flour together in a plastic bag. Remove chicken from the coconut milk marinade and place in the plastic bag. Toss to coat. Allow to sit for 15 minutes.

Heat 1 inch of oil in a heavy-bottomed skillet over medium heat until it reaches 350ºF. Remove chicken from flour and shake any excess off. Fry in heated oil for 5 minutes. Reduce heat to medium low and continue cooking for 20-30 minutes or until the chicken is cooked through and the juices run clear.

Transfer to a cooling rack to allow excess grease to drip off. Place on a serving platter and serve hot.